0:00:03 > 0:00:07The heart of my home is the kitchen.
0:00:07 > 0:00:12And it's here that I love to cook delicious meals for my
0:00:12 > 0:00:14nearest and dearest.
0:00:14 > 0:00:15Cheers, everybody.
0:00:17 > 0:00:22There's no better way to celebrate everything good in life,
0:00:22 > 0:00:25than sharing some great food...
0:00:25 > 0:00:26with the people you love.
0:00:28 > 0:00:30These are the dishes that I cook
0:00:30 > 0:00:33when I want to bring people together.
0:00:34 > 0:00:35These are my home comforts.
0:00:45 > 0:00:49Time can be tight and our lives are busy, so it's hard to resist
0:00:49 > 0:00:53the fast, convenient food that's available all around us.
0:00:57 > 0:01:00But there was no such thing as street food when I was a kid.
0:01:00 > 0:01:03We just stuffed the car with grub to eat on the go.
0:01:04 > 0:01:07Whether you're planning a picnic or taking off for the weekend,
0:01:07 > 0:01:10there's always room in the boot for some home-cooked food
0:01:10 > 0:01:12that you can enjoy when you arrive.
0:01:13 > 0:01:17With just a little forward planning, you can have a fridge
0:01:17 > 0:01:20full of food that's always ready to eat on the hoof.
0:01:21 > 0:01:25So, today, I'll be whizzing up a mobile Moroccan feast.
0:01:25 > 0:01:29I love tagines. It's that sweetness, that honey, the fruit.
0:01:29 > 0:01:31It makes it taste fantastic.
0:01:31 > 0:01:35Sharing the joys of eating al fresco, with my mate, Chris Tarrant.
0:01:35 > 0:01:37I reckon in about five or ten minutes, that'll be ready.
0:01:37 > 0:01:39In the meantime, we just sit here...
0:01:39 > 0:01:40JAMES COUGHS
0:01:40 > 0:01:43..hoping for the fire brigade.
0:01:43 > 0:01:46And meeting a goat farmer who went looking for some fields
0:01:46 > 0:01:48and found her perfect partner too.
0:01:48 > 0:01:51Before he knew it, I arrived with 20 kids!
0:01:51 > 0:01:54He didn't know what he was letting himself in for.
0:01:57 > 0:01:59Bur first, I'm starting with a classic.
0:01:59 > 0:02:02My Cheddar, smoked bacon and courgette quiche.
0:02:02 > 0:02:05It's perfect to pack up and eat on the run.
0:02:07 > 0:02:10Filled with an extra rich royale mix, it's served with a sneaky
0:02:10 > 0:02:14stay-fresh salad that you can dress at your destination.
0:02:15 > 0:02:18The great thing about quiche for grub on the go, is that
0:02:18 > 0:02:21they're portable, but also they're brilliant served at room temperature.
0:02:21 > 0:02:23It shouldn't be served straight out the fridge.
0:02:23 > 0:02:25It's very cold and doesn't taste very nice.
0:02:25 > 0:02:28But the key to a really good quiche, comes from the filling
0:02:28 > 0:02:29but also the pastry.
0:02:29 > 0:02:31Now, I learnt the pastry from America,
0:02:31 > 0:02:34and in America they're massively into their baking.
0:02:34 > 0:02:37And one particular part of the States, on the east coast, this is
0:02:37 > 0:02:41where I learnt how to make the best apple pie in the world.
0:02:41 > 0:02:43And one of the things that they did, and I've done this
0:02:43 > 0:02:45since I've come back, is freeze or chill the flour.
0:02:45 > 0:02:47It's a really good idea for this.
0:02:47 > 0:02:51But this is a shortcrust pastry and by chilling the flour and
0:02:51 > 0:02:55chilling the butter, you get a really short pastry, a nice, fine pastry.
0:02:55 > 0:02:58And always for this, make it by hand.
0:02:58 > 0:03:01Rub the butter together with the end of your fingers
0:03:01 > 0:03:03and that's where you keep the butter nice and cold.
0:03:03 > 0:03:05Take your time doing this.
0:03:05 > 0:03:07If you make it by machine, it toughens up the flour
0:03:07 > 0:03:10and as you bake it, it then shrinks.
0:03:11 > 0:03:15Keep rubbing the 250g of flour with the 150g of butter,
0:03:15 > 0:03:18till the mix resembles fine breadcrumbs.
0:03:18 > 0:03:21Then add a pinch of salt and one whole egg.
0:03:21 > 0:03:24Now, you could if you wanted to, allow this to just
0:03:24 > 0:03:25chill in the fridge.
0:03:25 > 0:03:27I'm probably going to roll this out straight away
0:03:27 > 0:03:30because this looks pretty good to me.
0:03:30 > 0:03:33Use a floured surface and keep rolling your pastry till it's thin.
0:03:33 > 0:03:35You know when it's ready
0:03:35 > 0:03:37when you can read a newspaper through it, ideally.
0:03:37 > 0:03:40And I learnt this when I was training in France.
0:03:40 > 0:03:41It was a French chef that used to shout at me
0:03:41 > 0:03:44from the main kitchen going...
0:03:44 > 0:03:45HE YELLS IN FRENCH
0:03:45 > 0:03:48La... Stupid French, but he swore at me in French.
0:03:48 > 0:03:52But the idea is, you've got to get this as thin as possible.
0:03:52 > 0:03:56Now, don't worry at this point, we'll make it thinner in our mould.
0:03:56 > 0:04:00To do that, you take your little nonstick tartlet rings,
0:04:00 > 0:04:02like that, and just cut round.
0:04:02 > 0:04:05You can just go roughly around here, like that.
0:04:07 > 0:04:10Too many times people make quiches too thick a pastry
0:04:10 > 0:04:13and it doesn't taste very nice, at all.
0:04:13 > 0:04:16Carefully, press these thin pastry circles into the tins
0:04:16 > 0:04:19and use a knife to trim off any excess.
0:04:21 > 0:04:24Then pop them into the fridge to chill while you make your filling.
0:04:24 > 0:04:27First of all we're going to, basically, dry-fry
0:04:27 > 0:04:30a little bit of this dry cured streaky bacon.
0:04:30 > 0:04:34About four slices will be enough, just get it nice and crisp.
0:04:34 > 0:04:35Now you can use a variety
0:04:35 > 0:04:37of different fillings, of course, for a quiche.
0:04:37 > 0:04:39I'm going to use some bacon, courgettes,
0:04:39 > 0:04:42a little bit of fresh thyme but then make a royale mix,
0:04:42 > 0:04:44and the royale mix is really special, I think.
0:04:44 > 0:04:47Generally, quiches are made with just milk and whole eggs,
0:04:47 > 0:04:50but if you make it with egg yolks and cream, you get this lovely
0:04:50 > 0:04:52rich interior to your quiche.
0:04:53 > 0:04:56Once you combine the cream and the egg yolks,
0:04:56 > 0:04:58season with some salt and pepper.
0:04:58 > 0:05:04Dice a small courgette, grate some mature Cheddar cheese and take
0:05:04 > 0:05:07the crispy bacon off the heat, but don't wash the pan just yet.
0:05:09 > 0:05:11Now, it would be a shame to waste this.
0:05:11 > 0:05:15It's the fat from the bacon, because this is lovely flavour.
0:05:15 > 0:05:19Now, slice your bacon into strips and chop up some thyme.
0:05:19 > 0:05:22These three ingredients are going to work so well together.
0:05:22 > 0:05:25But, of course, you can fill it with whatever you want.
0:05:25 > 0:05:29I like to put a little bit of cheese in the bottom first.
0:05:29 > 0:05:33Otherwise if you put the cheese on the top, it covers up the filling.
0:05:35 > 0:05:36Now, fill it properly full.
0:05:36 > 0:05:40Look, a quiche should be for life not just for wedding buffets.
0:05:40 > 0:05:44That's how a quiche should be, really. I hate wedding buffets.
0:05:46 > 0:05:49The quiches will need 15 to 20 minutes in a low oven
0:05:49 > 0:05:52until they're golden brown and the filling is just set.
0:05:53 > 0:05:57So, after about 20 minutes you end up with these.
0:05:58 > 0:06:02Lovely quiches. Nice and warm, just delicious.
0:06:04 > 0:06:06Your quiches are ready to go.
0:06:06 > 0:06:10Simply pack a bag of salad leaves and a jar of your favourite dressing
0:06:10 > 0:06:13for a smart salad that can be finished on arrival.
0:06:14 > 0:06:18When you get to wherever you're going to go, open up your dressing,
0:06:18 > 0:06:21pour this onto your salad.
0:06:21 > 0:06:23Keep some of the dressing for later.
0:06:23 > 0:06:24Seal the bag up...
0:06:27 > 0:06:28..and just shake the salad.
0:06:30 > 0:06:33Just make sure all the leaves are combined with the dressing.
0:06:36 > 0:06:41There you have some nice dressed salad out of a bag,
0:06:41 > 0:06:44without your washing up, which is a good idea, I think.
0:06:46 > 0:06:49And then, of course, these delicious quiches.
0:06:49 > 0:06:52Quiches always should be served at room temperature.
0:06:52 > 0:06:54This is why it's great if you're out and about.
0:06:57 > 0:06:58This is delicious.
0:06:58 > 0:07:02It's the egg yolks and the cream that really enrich it.
0:07:02 > 0:07:05This doesn't taste anything like the stuff you get at christenings,
0:07:05 > 0:07:07weddings and funerals.
0:07:07 > 0:07:10Who would have thought food on the go could taste this good?
0:07:10 > 0:07:11It's salad in a bag.
0:07:13 > 0:07:17These luxurious quiches, with their buttery rich pastry cases
0:07:17 > 0:07:20and silky royale fillings, will brighten up any picnic
0:07:20 > 0:07:22or packed lunch, whatever the weather.
0:07:26 > 0:07:29A quiche is a timeless classic that you can bring bang up to
0:07:29 > 0:07:32date by adding new and interesting fillings.
0:07:33 > 0:07:37It's really important to take a fresh look at foods that have
0:07:37 > 0:07:39been around for a while.
0:07:39 > 0:07:42And a new and exciting band of UK food producers
0:07:42 > 0:07:44are doing exactly that.
0:07:44 > 0:07:47Cotswold farmer Lizzie Dyer and her partner Jamie
0:07:47 > 0:07:51want UK diners to give goat meat a go.
0:07:51 > 0:07:54Lizzie's been the driving force behind their fledgling business,
0:07:54 > 0:07:57but it took a few years to get the idea off the ground.
0:08:00 > 0:08:03I would say I've definitely been interested in goats
0:08:03 > 0:08:04and kids for a long time.
0:08:04 > 0:08:07I mean, friends will say that I've been talking about
0:08:07 > 0:08:09doing this for years and years.
0:08:09 > 0:08:13I was very lucky. When I finished my A-levels, I went travelling
0:08:13 > 0:08:16with a friend and in India, in particular, we ate a lot of goat.
0:08:16 > 0:08:19So, I think that did definitely spark it and also, I suppose,
0:08:19 > 0:08:21when you're travelling, it always gives you time to
0:08:21 > 0:08:24reflect on what you'd like to do and you come up with
0:08:24 > 0:08:28harebrained ideas, which some years later, you actually see through.
0:08:30 > 0:08:34It turned out that Lizzie's idea wasn't so harebrained after all.
0:08:34 > 0:08:38Goat is actually the world's most popular meat,
0:08:38 > 0:08:43which explains why their global population is around a billion.
0:08:43 > 0:08:46But here in the UK, we're only just beginning to appreciate this
0:08:46 > 0:08:49tasty and plentiful meat.
0:08:49 > 0:08:52To start her business, Lizzie needed a farm.
0:08:52 > 0:08:55That's when she arrived in smallholder Jamie's life.
0:08:55 > 0:08:58Lizzie popped to the farm one day looking for some
0:08:58 > 0:09:00grazing for her unique endeavour.
0:09:01 > 0:09:05Before he knew it, I arrived with 20 kids.
0:09:05 > 0:09:0820 kids? Most men would run a mile.
0:09:08 > 0:09:11But not Jamie, as the business relationship soon
0:09:11 > 0:09:13turned into a romantic one.
0:09:13 > 0:09:17Very much business to start with, but, no, we crossed the line
0:09:17 > 0:09:19and so, no, we're very happy here.
0:09:19 > 0:09:22We both live here together and we're building our house.
0:09:22 > 0:09:25LAUGHING: He didn't know what he was letting himself in for.
0:09:26 > 0:09:32Those 20 goats are now 130, but not one of them is female.
0:09:32 > 0:09:36Lizzie buys her newborn billies from goat dairy farms.
0:09:36 > 0:09:39They can't produce milk, so they're no use to the dairy farm
0:09:39 > 0:09:43and they would usually be dispatched at birth.
0:09:43 > 0:09:47It's a responsibility to really, in my mind, to find a use for them.
0:09:47 > 0:09:50Once I, sort of, was more aware of what was happening,
0:09:50 > 0:09:53I was quite impassioned if that's the right word, to do it.
0:09:53 > 0:09:54It seemed logical.
0:09:56 > 0:09:59We're very lucky, we work with a local dairy farmer
0:09:59 > 0:10:03and this year, we should be taking all of his billies that are born,
0:10:03 > 0:10:06and he's really thrilled to be in that position
0:10:06 > 0:10:08where, at last, he's found a use for them.
0:10:14 > 0:10:16The new billies have to undergo a weekly weigh-in.
0:10:16 > 0:10:21Yeah. These will be on the milk until they reach a certain weight.
0:10:22 > 0:10:25Looking at the weights we've got, most of them are pretty well there.
0:10:25 > 0:10:2728.34.
0:10:27 > 0:10:32Some are a little shyer about sharing their weight than others.
0:10:32 > 0:10:33He's gone!
0:10:33 > 0:10:36Once they reach the correct weight that we're looking for,
0:10:36 > 0:10:40the milk is taken away, so then they're just on the hay
0:10:40 > 0:10:43and the grass until they're ready to finish.
0:10:43 > 0:10:4528.43.
0:10:48 > 0:10:51Most of the goat eaten in UK restaurants comes from France,
0:10:51 > 0:10:55but Lizzie is looking for a wider audience for her British kids.
0:10:56 > 0:11:00We made a decision early on that we wanted to sell to the public
0:11:00 > 0:11:02and to restaurants, which is quite unique,
0:11:02 > 0:11:04because often you specialise in one area.
0:11:04 > 0:11:07But, I thought it was nice to offer the public the product
0:11:07 > 0:11:09just as well as the chefs.
0:11:09 > 0:11:12Pretty well all the cuts you can get from lamb,
0:11:12 > 0:11:13you can also get from kid.
0:11:13 > 0:11:17You've got the shanks, then you've got things like diced, mince.
0:11:17 > 0:11:21It really is a meat that can fit into what we all eat
0:11:21 > 0:11:22every day, now, anyway.
0:11:22 > 0:11:25But not all this wonderful meat leaves the farm.
0:11:25 > 0:11:28As a former chef, Jamie is preparing a BBQ for friends
0:11:28 > 0:11:33and family with some goat dishes that are perfect for al fresco dining.
0:11:33 > 0:11:37This is a pulled loin, so this will just go straight into pitta breads
0:11:37 > 0:11:38with a bit of salad.
0:11:38 > 0:11:40It's really simple, really nice, really easy.
0:11:40 > 0:11:43As you can see, it just breaks apart.
0:11:44 > 0:11:46It's really, really good. I thought it would be like
0:11:46 > 0:11:49a really rich meat, but it's quite subtle, actually.
0:11:49 > 0:11:53We can do some well done, if there's Neanderthals here.
0:11:53 > 0:11:57If you like lamb and you like beef, I'd say it's very, very similar.
0:11:57 > 0:12:00And just got a lovely flavour, very subtle, gentle.
0:12:00 > 0:12:04And the kid meat has convinced a few brand-new fans too.
0:12:04 > 0:12:06It's the first time I've tried it and I actually think
0:12:06 > 0:12:09I prefer it more then beef, being beef my favourite meat.
0:12:10 > 0:12:14The best satisfaction of the whole process is watching people eat it
0:12:14 > 0:12:17and enjoy it and especially the kids, as well, you know,
0:12:17 > 0:12:20that they'll try something a bit different.
0:12:20 > 0:12:23And if they will, then the adults have got no excuse.
0:12:23 > 0:12:26Lizzie's turned her dream of running a goat farm into a reality,
0:12:26 > 0:12:31and on the taste front, it looks as though Billy the Kid's a winner too.
0:12:31 > 0:12:33GOAT BLEATS
0:12:34 > 0:12:38Goat meat is becoming much more readily available in the UK
0:12:38 > 0:12:42and it's the perfect ingredient for my next dish.
0:12:42 > 0:12:47Guaranteed to liven up a mid week working lunchbox.
0:12:47 > 0:12:51It's my aromatic Moroccan tagine, a north African stew,
0:12:51 > 0:12:57fragrant with spices and served with a delicious fruit and nut couscous.
0:12:57 > 0:13:00Now, stews are one of those dishes that, actually, in my mind,
0:13:00 > 0:13:04get better when you reheat it, which makes it perfect for stuff
0:13:04 > 0:13:06that you can reheat in the office or when you're out and about.
0:13:06 > 0:13:09So, I'm going to use this goat to make a lovely little tagine.
0:13:09 > 0:13:11I've got a combination of, sort of, shoulder
0:13:11 > 0:13:15and neck here, which is perfect for this sort of tagine.
0:13:15 > 0:13:17If you can't find goat, you could use lamb.
0:13:17 > 0:13:19But, first of all, we're going to make our spice mix,
0:13:19 > 0:13:22because that's really the crucial part of this.
0:13:22 > 0:13:24So I'm going to use a selection of spices.
0:13:24 > 0:13:25This is a little bit of cumin.
0:13:25 > 0:13:28It's got a wonderful aromatic, sort of, flavour.
0:13:28 > 0:13:31Some turmeric, which will give it that lovely colour.
0:13:31 > 0:13:32Something like that.
0:13:32 > 0:13:36And then, one of the key things that I think, in a tagine, is this stuff,
0:13:36 > 0:13:40ras el hanout, which is a combination of different spices.
0:13:40 > 0:13:42Sometimes you see little rose petals in there,
0:13:42 > 0:13:45it's a wonderful aromatic sort of spice, as well.
0:13:45 > 0:13:48A little bit of saffron.
0:13:48 > 0:13:50Mix it together just with a little bit of oil.
0:13:50 > 0:13:53We can just use some normal veg oil for this
0:13:53 > 0:13:55and then mix this into a nice little paste.
0:13:57 > 0:14:00Once mixed, add the goat meat to the marinade,
0:14:00 > 0:14:06while you chop some onions, garlic, chilli and grate some ginger.
0:14:06 > 0:14:09Now, I keep the skin on ginger for this bit, because
0:14:09 > 0:14:13if you grate it with the skin on the ginger, there's a natural heat that
0:14:13 > 0:14:18occurs in the skin from ginger, which makes it brilliant for this dish.
0:14:18 > 0:14:21Now, this recipe can be done with goat, like I'm using,
0:14:21 > 0:14:23but it can be done with lamb, chicken.
0:14:23 > 0:14:25It's great using chicken thighs for this, as well.
0:14:25 > 0:14:27The spices, of which, can stay the same.
0:14:27 > 0:14:29And, also, you can use fish with this.
0:14:29 > 0:14:31Things like salmon work really well together.
0:14:31 > 0:14:34One thing you have to do, is cook it for a lot less.
0:14:34 > 0:14:38Heat some oil in a pan and fry the chopped ingredients
0:14:38 > 0:14:39until they soften.
0:14:39 > 0:14:42Then, add the meat and cook until lightly brown.
0:14:45 > 0:14:49Now, one other spice that I'm going to add to this, is some cinnamon.
0:14:49 > 0:14:52The best way to do that, is just throw in a whole cinnamon stick,
0:14:52 > 0:14:54so it's easier to fish out afterwards.
0:14:54 > 0:14:59Next add a tin of tomatoes, some water and a squeeze of runny honey.
0:15:01 > 0:15:04Moroccan tagines are famous for their dried fruit,
0:15:04 > 0:15:07so I'm adding some chopped dried apricots.
0:15:09 > 0:15:11If you can't get hold of these,
0:15:11 > 0:15:14a handful of sultanas will work really well.
0:15:14 > 0:15:18You get this amazing sweetness in this dish, which I love.
0:15:18 > 0:15:21But you can see how this combination of ingredients, you've got the meat,
0:15:21 > 0:15:27you've got the honey, all of which work so well together in one dish.
0:15:27 > 0:15:31Another great ingredient you can add to this are these,
0:15:31 > 0:15:34preserved lemons. These are salted lemons.
0:15:34 > 0:15:36Quite sharp, really, but when they're chopped up
0:15:36 > 0:15:40and cooked out in this tagine, they taste fantastic.
0:15:43 > 0:15:46Cooking the tagine on a slow simmer for 45 minutes
0:15:46 > 0:15:50will give these sweet, salty and sour flavours
0:15:50 > 0:15:51time to blend together.
0:15:52 > 0:15:55And while they do, I can prepare the couscous.
0:15:55 > 0:15:58For this dish, I'm giving it a twist by toasting it
0:15:58 > 0:16:01in my favourite ingredient.
0:16:01 > 0:16:04Now, the thing about couscous, is that it doesn't taste of much,
0:16:04 > 0:16:07really, but by toasting it in butter,
0:16:07 > 0:16:10you're already starting to increase the flavour in this as well.
0:16:10 > 0:16:12You just get it nicely toasted like that.
0:16:12 > 0:16:14I can see it starting to puff up a little bit.
0:16:14 > 0:16:17You can see the little grains are nice and brown.
0:16:17 > 0:16:20Then and only then, you get some water,
0:16:20 > 0:16:23and you're just going to slightly cover it with water.
0:16:27 > 0:16:29Then, put the couscous in a bowl.
0:16:29 > 0:16:31Cover it with clingfilm for five minutes,
0:16:31 > 0:16:35and the residual heat and steam will cook it.
0:16:35 > 0:16:37Once you've fluffed it up with a fork,
0:16:37 > 0:16:40this dish is ready for some chunkier textures.
0:16:41 > 0:16:44That's why I like to use some pistachio nuts.
0:16:44 > 0:16:46I like to use some flaked almonds, as well,
0:16:46 > 0:16:48these are just toasted flaked almonds.
0:16:48 > 0:16:51And then some pine nuts. I love pine nuts.
0:16:51 > 0:16:54Not just for pesto, but they are great in this.
0:16:54 > 0:16:55And then, again, some soft fruit.
0:16:55 > 0:16:57I'm going to use more of these apricots.
0:16:57 > 0:17:00And this is where you can put things like pomegranate,
0:17:00 > 0:17:03even fresh raspberries through it, as well, it's entirely up to you.
0:17:03 > 0:17:07In actual fact, this can actually be a dish on its own, if you add
0:17:07 > 0:17:11things like feta cheese to it as well and a little bit of cooked chicken.
0:17:11 > 0:17:16And then, not forgetting, we've got these lovely preserved lemons,
0:17:16 > 0:17:20which are very, very sharp, a real smack of flavour.
0:17:20 > 0:17:23So, when you're doing this, you need to chop these quite small.
0:17:24 > 0:17:28Mix the chopped fruit and nuts into the couscous, along with
0:17:28 > 0:17:32a generous handful of freshly chopped mint, parsley and coriander.
0:17:32 > 0:17:34I'm going to finish this.
0:17:34 > 0:17:37Although it's got some preserved lemons in there, as well,
0:17:37 > 0:17:40I'm going to finish it with a good squeeze of lemon juice.
0:17:40 > 0:17:44Don't worry about the pips, people will call those pine nuts.
0:17:46 > 0:17:49Now, the great thing about this, it reheats really well.
0:17:49 > 0:17:52You can serve it cold, room temperature or you can warm it up
0:17:52 > 0:17:53in a microwave.
0:17:54 > 0:17:58Now, to finish off this tagine, we can take our cinnamon stick out
0:17:58 > 0:18:02and then we carry on the influence of what we've done with our couscous.
0:18:02 > 0:18:06We can add some pistachio nuts to this and then some of the herbs.
0:18:06 > 0:18:09Exactly the same herbs that we've got in our couscous.
0:18:14 > 0:18:16A final season with some salt and pepper
0:18:16 > 0:18:18and my fragrant goat tagine is now ready.
0:18:25 > 0:18:30Mm. I love tagines. It's that sweetness, that honey, the fruit.
0:18:30 > 0:18:33It lends itself so well together with the goat
0:18:33 > 0:18:35and with the toasted couscous...
0:18:39 > 0:18:41..it makes it taste fantastic.
0:18:42 > 0:18:47All the way from Morocco, this perfumed tagine is a feast of
0:18:47 > 0:18:48sweet and savoury flavours.
0:18:48 > 0:18:52The tender goat meat simply falls apart on the fork.
0:18:52 > 0:18:54Reheat this in the microwave at work
0:18:54 > 0:18:58and your colleagues will throw their sandwiches in the bin.
0:19:00 > 0:19:04Now, don't get me wrong, I do like a sandwich, when it's made well.
0:19:06 > 0:19:08I've invited my old mate,
0:19:08 > 0:19:12TV and radio presenter, Chris Tarrant, who's a keen angler,
0:19:12 > 0:19:14to come and fish my local pond.
0:19:14 > 0:19:17Hello, buddy. James Martin. How you doing?
0:19:17 > 0:19:20Good to see you. Come on in.
0:19:20 > 0:19:23And I have a plan for the perfect packed lunch to take with us,
0:19:23 > 0:19:26as we while away a few hours by the water.
0:19:26 > 0:19:31It's my BBQ tinned Serrano, mozzarella and pesto sandwich.
0:19:31 > 0:19:35This is nice, isn't it? Welcome to the kitchen. This is a kitchen?
0:19:35 > 0:19:37This is a kitchen! I've heard about these. Have you?
0:19:37 > 0:19:39Apparently, I've got one in my house.
0:19:39 > 0:19:41Have you ever made your own bread before? Yes.
0:19:41 > 0:19:44Years ago when I was in the Scouts. Really? Yes.
0:19:44 > 0:19:47Did you get your Scout badge for cooking? No. No, you didn't.
0:19:47 > 0:19:48You failed. Yeah, I did.
0:19:48 > 0:19:50I'm going to show you an old-fashioned recipe. OK.
0:19:50 > 0:19:54That's me. Just right up your street. Do you like sourdough? Yes.
0:19:54 > 0:19:59So flour, semolina. Semolina? It's semolina flour, yeah.
0:19:59 > 0:20:00Oh, OK. Right, it's called...
0:20:00 > 0:20:02Just hang with me. Yes, all right.
0:20:02 > 0:20:06Hang with me at the moment, Chris. Right, this is called a starter.
0:20:06 > 0:20:09Sourdough breads use a fermented batter-like starter,
0:20:09 > 0:20:13filled with naturally occurring wild yeast and bacteria
0:20:13 > 0:20:15to make them rise.
0:20:15 > 0:20:17We don't have time to make one from scratch today,
0:20:17 > 0:20:21so I'm making a fast one using live yeast, which means
0:20:21 > 0:20:24I can keep an eye on Chris in the kitchen.
0:20:24 > 0:20:26Now, we want some sugar... Of course we do.
0:20:26 > 0:20:28..which is the white stuff over there. Where? Oh, there.
0:20:28 > 0:20:31There, right in front of you. It says caster sugar on.
0:20:31 > 0:20:34Now, the reason why we add sugar... Is to make it sweet. No.
0:20:34 > 0:20:37No, it's to feed the yeast, because yeast is a living thing.
0:20:37 > 0:20:39It's not one of my strengths, cooking. You know that.
0:20:39 > 0:20:41I've heard about this. So how did you start in radio then?
0:20:41 > 0:20:43I did it the other way round. I did years and years of TV
0:20:43 > 0:20:46before you were even born. You did Tiswas, didn't you? I did Tiswas.
0:20:46 > 0:20:49We have got something in common, a Saturday morning show, haven't we?
0:20:49 > 0:20:52Mine was a, sort of, legendary cult show and yours is...
0:20:52 > 0:20:55The longest running Saturday morning show ever.
0:20:55 > 0:20:58Just a bit of cooking. It's not like a proper job, though, is it?
0:20:58 > 0:21:01Mine was more an art form. Oh, was it? OK.
0:21:01 > 0:21:03It was making children cry and... So you didn't do...
0:21:03 > 0:21:06..rolling about in custard.
0:21:06 > 0:21:10Once you've mixed the dough, set it aside for 30 minutes
0:21:10 > 0:21:12and the yeast will work its magic.
0:21:12 > 0:21:14Now check that out.
0:21:14 > 0:21:18If you smell that, it smells like the best beer you'll ever have.
0:21:18 > 0:21:24Smell. Oh, do you know, that smells like the best beer I've ever had.
0:21:24 > 0:21:27It's good, isn't it? That's extraordinary.
0:21:27 > 0:21:29You put a bottle of beer under my nose.
0:21:29 > 0:21:31No, I didn't! You did when my eyes were shut.
0:21:31 > 0:21:32It is good, though, ain't it?
0:21:32 > 0:21:35Now, what we're going to do, is we're going to turn this into bread.
0:21:35 > 0:21:37So we're going to stick all that...
0:21:37 > 0:21:39And all this just to take fishing? Yeah.
0:21:39 > 0:21:40Bread just doesn't come from a shop.
0:21:40 > 0:21:42Somebody has actually got to make it, Chris.
0:21:42 > 0:21:44Well, yeah, I just go down the garage.
0:21:44 > 0:21:47What do you have when you go, because you're a massive fisherman.
0:21:47 > 0:21:50A Scotch egg. Is that it? A Scotch egg or pickled onions.
0:21:50 > 0:21:52Occasionally both and a bottle of wine. Top whack.
0:21:52 > 0:21:56But that's warm in your pocket, a warm Scotch egg in your pocket?
0:21:56 > 0:21:57And you just munch it. Well, I have my man.
0:21:57 > 0:22:00My man, Howard, carries everything. Oh, you have a carrier, do you?
0:22:00 > 0:22:03Well, a fishing mate. He's sort of pack mule.
0:22:03 > 0:22:07To your starter, add more white flour, some semolina flour,
0:22:07 > 0:22:11a pinch of salt and pour in some warm water.
0:22:11 > 0:22:14You are now, actually, in the presence of making bread.
0:22:14 > 0:22:17If I get you to pour that in, you're actually making bread. Am I? Yeah.
0:22:17 > 0:22:19Go on, then.
0:22:19 > 0:22:21There you go. You are now officially...
0:22:21 > 0:22:22you can say you've made a bread loaf.
0:22:22 > 0:22:25It's not a proper job, is it? Isn't it?
0:22:25 > 0:22:29I don't mean that in an unkind way.
0:22:29 > 0:22:31It's a good job we're mates, aren't we? Yes.
0:22:31 > 0:22:33That's a serious bit of kit, isn't it?
0:22:33 > 0:22:35Well, it's just, you know it's just a mixing bowl.
0:22:35 > 0:22:37I'm sure you've got one of these in your kitchen somewhere?
0:22:37 > 0:22:40I probably have. It's probably got dust on it somewhere. Probably has.
0:22:43 > 0:22:45Once the dough has come together, let it rest
0:22:45 > 0:22:48and rise again for another half an hour.
0:22:48 > 0:22:51Cut it into two and then we do something called knocking back,
0:22:51 > 0:22:55which means kneading it roughly for a few minutes until it's soft,
0:22:55 > 0:22:58smooth and elastic.
0:22:58 > 0:23:00What am I doing? Knocking it back? Yeah. Knocking it back.
0:23:00 > 0:23:03No, you're supposed to do that first. What? This. This first.
0:23:03 > 0:23:05No. Stop playing around with it. I'm not!
0:23:08 > 0:23:11You seem to be, sort of, punching it a bit.
0:23:11 > 0:23:15Look. I think mine might be better then yours, actually.
0:23:15 > 0:23:19Look at that. It's different.
0:23:19 > 0:23:22See, I don't think there is much difference between mine and yours.
0:23:22 > 0:23:27It's clearly... You need to get your eyesight done. Look.
0:23:27 > 0:23:29Set your two rolls of dough aside for another half
0:23:29 > 0:23:35an hour before baking them in the oven for approximately 45 minutes.
0:23:35 > 0:23:38Now, onto that classic Italian pesto sauce.
0:23:38 > 0:23:40Most people make it with just basil leaves,
0:23:40 > 0:23:42but I'm adding plenty of peppery rocket.
0:23:44 > 0:23:47Do I stuff it down here? Yes. OK.
0:23:47 > 0:23:50That's a technical cooking expression. Stuffing it down. Yeah.
0:23:50 > 0:23:53What am I supposed to do with that? You can take the lid off if you want.
0:23:53 > 0:23:55I thought you were going to show me how to do that bit. OK.
0:23:55 > 0:23:59Then you need to grate some Parmesan cheese in there. Of course I do.
0:23:59 > 0:24:04Just seeing which side I use. Oh, it's all right for you, Mr Smarty.
0:24:04 > 0:24:07You wait till you get a fishing rod in your hand.
0:24:07 > 0:24:10Add lots of grated Parmesan to the basil and rocket,
0:24:10 > 0:24:11along with some pine nuts.
0:24:11 > 0:24:14Then drizzle in some extra virgin olive oil
0:24:14 > 0:24:16and blend to a thick consistency.
0:24:18 > 0:24:22This is where this sandwich becomes a little bit special, all right?
0:24:22 > 0:24:25Because we're going to bake this in a tin.
0:24:25 > 0:24:27Line the loaf tin with buttered tinfoil,
0:24:27 > 0:24:31then slice your now cooled bread into thin slices.
0:24:31 > 0:24:34Then, using the pesto, it's time to start assembling the sandwich
0:24:34 > 0:24:37with some wonderful Mediterranean ingredients.
0:24:39 > 0:24:42So, you take a piece of bread, some rocket, pesto over the top,
0:24:42 > 0:24:46a chunk of mozzarella and then you can start layering this up.
0:24:46 > 0:24:47Even you could do this, you see.
0:24:47 > 0:24:51No, because whatever I do, you will poo hoo. That's perfect. Oh, is it?
0:24:51 > 0:24:54Yeah. It's perfect. Oh, OK. I couldn't have done it any better.
0:24:54 > 0:24:55Bet you could.
0:24:57 > 0:25:00And then you take some Serrano ham, like that.
0:25:00 > 0:25:02And then, continue layering this up.
0:25:06 > 0:25:09It's going to be the biggest sandwich in the world, this thing.
0:25:09 > 0:25:11It's me and you. You know we're growing fellas, aren't we?
0:25:11 > 0:25:13We will be. It's like fishing, isn't it?
0:25:13 > 0:25:16It's quite therapeutic, don't you think? It is, yeah.
0:25:16 > 0:25:18This is a monster sandwich. Now this is the key to this, all right?
0:25:18 > 0:25:21Get our tin. Probably put a bit more cheese on it, why not?
0:25:21 > 0:25:24Is this a low calories dish, this thing? Yeah, course.
0:25:24 > 0:25:26It's going to sit in there and then you take this bit
0:25:26 > 0:25:27and you stick this in there.
0:25:27 > 0:25:30But how can you tell where your one's going to end and mine starts?
0:25:30 > 0:25:34I can tell and that's all that matters. I don't trust you.
0:25:34 > 0:25:38And, then, what we're going to do, is literally pop this over like that.
0:25:38 > 0:25:41And put it in an oven? No. We're going to go fishing now.
0:25:41 > 0:25:44But it's not warm. No, it will be, it will be. How?
0:25:44 > 0:25:48I've got something ready to warm this up. Take that. Thank you.
0:25:48 > 0:25:51Let's go fishing. But it's not warm. It will be in a minute.
0:25:51 > 0:25:54You don't know what you're doing.
0:25:54 > 0:25:56I know exactly what I'm doing, Chris.
0:25:56 > 0:25:59Well, when it comes to cooking, I do.
0:25:59 > 0:26:02This is it. That's my sandwich in there. That's it.
0:26:02 > 0:26:04You put the coals all around it.
0:26:04 > 0:26:06I reckon in about five or ten minutes, that'll be ready.
0:26:06 > 0:26:12In the meantime, we'll just sit here hoping for the fire brigade. Yeah.
0:26:12 > 0:26:15While we're waiting for the sandwich to toast,
0:26:15 > 0:26:17we might as well have a little competition.
0:26:17 > 0:26:21And we're using some of the leftover sourdough as bait, to see who
0:26:21 > 0:26:23gets the first bite.
0:26:23 > 0:26:25From the fish, that is.
0:26:27 > 0:26:30Oh, that's tea sorted. The master!
0:26:30 > 0:26:34Look at that. Look at that. That would feed a family of 12.
0:26:34 > 0:26:35At least I've caught something.
0:26:35 > 0:26:37Don't drop it in the fire and start to cook it,
0:26:37 > 0:26:39because you can't help yourself, can you?
0:26:39 > 0:26:44I can't. That's very nearly 2oz. Bless him.
0:26:44 > 0:26:47It's a good job I'm here, otherwise we'd go hungry.
0:26:47 > 0:26:50I'll just put it back, then, to grow bigger.
0:26:50 > 0:26:53Right, are you ready for this sandwich? I'm starving.
0:26:55 > 0:26:58That looks like really succulent cheese, doesn't it?
0:26:58 > 0:27:03It looks good, doesn't it? That's beautiful. Yeah? It smells nice.
0:27:03 > 0:27:05I don't know how you eat it, yet, but, sort of, just dive in.
0:27:05 > 0:27:09It won't be a pretty business, but it'll be very, very nice for us.
0:27:14 > 0:27:19So, after all the toiling in the kitchen, this is actually beautiful.
0:27:19 > 0:27:21It is nice, though, isn't it? It's lovely.
0:27:21 > 0:27:23See, it's like fishing, it's worth the wait.
0:27:23 > 0:27:26I hate to say this, but, it is so much nicer then anything
0:27:26 > 0:27:28I've ever eaten when I'm fishing.
0:27:28 > 0:27:30Thank you. And to think I cooked most of it.
0:27:32 > 0:27:34Of course you did, Chris.
0:27:34 > 0:27:38But it just goes to show that with a bit of thought and planning,
0:27:38 > 0:27:41grub on the go needn't be second class fare.
0:27:41 > 0:27:45These delicious recipes will ensure that you have first class food
0:27:45 > 0:27:47wherever you are.
0:27:51 > 0:27:55Martin! Martin! Quick, quick, look! It's bigger then yours.
0:27:55 > 0:27:59It's not bigger than mine. That's good, isn't it? That's one each.
0:27:59 > 0:28:02Look at that. That's a rudd. Rudd is a beautiful fish.
0:28:02 > 0:28:04But we don't cook them.
0:28:09 > 0:28:13You can find all the recipes from the series at...
0:28:16 > 0:28:17Mine was definitely bigger then yours.
0:28:17 > 0:28:20It was at least that big. Yeah, dream on.
0:28:52 > 0:28:54Welcome to this Strictly edition of Pointless Celebrities.
0:28:54 > 0:28:56Got some of the real legends of Strictly here.
0:28:56 > 0:28:58We've also Anton du Beke. LAUGHTER